I had the pleasure of received a great tip, to “Head down to Well’s Blueberry Farm in Southampton https://www.wellsblueberryfarm.com/. I left home a little after 9 am on Thursday. There was a definite haze above as New Jersey heat and humidity and smoke from Canada clashed. I drove about 45 minutes south into Jersey farm country. I followed the sign directing start here where I was handed a small can to tie around my waist and a large bucket by a nice women who directed me to the picking area just a short walk up a dirt road. The berries were light blue to deep dark blueish purple and shiny, round and plump and perfect and seemed to jump from the vines into the can I had strapped to my waist.
I filled the small can three times, transferring each full load into the larger bucket, I carried with me as I made my way down the row. In less then an hour and not even half way into the row, the big bucket was full and heavy. I heard the plunk plunk of the berries falling into the cans and the soft chatter of some women a row away. I was so happy to be out there on the farm picking berries and feeling how perfectly economically, medically, sustainabley sane getting fresh real food from a farm is. I hauled my pickings to the barn, where I checked out about 12 pounds at $2.50 each and along with a jar of local wild flower honey, went home.
By the end of the day I had berries everywhere. Big beautiful firm berries in the fridge, a bunch of quart zip locks in the freezer holding one pound each and I made 6 jars of jam without pectin. Never successfully did that before. I already tasted it and can assure you it’s yummy. One open jar already in fridge.
Give it a go.
2 quarts fresh blueberries
3 cups sugar
1 tablespoon fresh squeezed lemon juice
1 inch stick cinnamon
Mash two cups of berries in a large pot. Add the rest of the berries and bring to a rapid boil, stirring constantly for 5 minutes
Remove from heat and add sugar, lemon juice and cinnamon Return to heat, bring to rapid boil, stirring constantly til thick and syrupy. This took a bit of time, stirring and watching the bubbling juice thicken as it dyed my wooden spoon. Don’t rush it, you’ll recognize it when it happens. Remove from heat when it does.
Pour into sterile jars, seal with lid and ring in a water bath to preserve. Let cool without moving before storing.
I should probably suggest using stainless steal utensils. Blueberry juice would make a good dye.
On Friday I just had to make muffins and they were so yum with the Jam
